Directions:

1. Preheat oven to 425 degrees.
2. In a small saucepan heat oil until simmering.
3. Slice garlic fairly thinly on a diagonal. Drop into oil and cook until golden brown. Remove with a slotted spoon and set aside. Add the leek slices and fry until slightly crisp, but not brown.
4. Trim the asparagus. On a diagonal slice 3-4 slices off the end of each spear of asparagus. Toss spears with 2 tablespoons of oil (or more, if needed) and refrigerate any remaining oil for later use. Reserve diagonal slices and set aside.
5. Place asparagus spears on a parchment lined baking sheet and roast for 6-10 minutes until bright green and crisp tender. Toss the reserved diagonally sliced ends with warm spears.
6. Platter and sprinkle with leeks, pumpkin seeds and garlic. Drizzle with vinegar and serve.